Tamales

120
Medium
Servings: 6-8

Ingredients

FILLING

  • 4 cups Chicken breast, shredded
  • 1 tbsp. Vegetable oil or Shortening
  • ½ Onion, finely chopped
  • 1 Garlic clove
  • 8 large Ancho Chiles, seeds removed
  • 4 dried Guajillo Chiles, seeds removed
  • 3 Pasilla Chiles, seeds removed
  • 3 cups of Chicken Broth
  • 2 tbsp. Chicken Bouillon
  • Salt

MASA

  • 2 lbs. unprepared Masa
  • 1 tsp. Baking Powder
  • 1 ½ cup Lard (it can be substituted for shortening)
  • ½ cup Chile Colorado salsa
  • 1 tsp. Salt
  • 6-8 Dried Corn Husks, soaked in water

TO ASSEMBLE 

Directions

  •  Heat oil in a pot over medium high. Cook onions and garlic until golden brown.
  • Add all the chiles and broth, bring to broil, cover and reduce heat to allow chiles to soften.
  • Blend chiles, and pour the mix on a pan with little oil, seasoning with chicken bouillon.
  • Add the chicken breast and mix well, bring to broil all together, taste it.
  • Mix masa, lard, and chile colorado salsa, you can do it on a mixer or by hand until is well mix, about 5 minutes.
  • Place husks on a work surface, add 2 tbsp. of Masa and spread evenly on the center, add the chicken, a piece of potato, onion and bell pepper, close the ends with a husk stripe.
  • Place the tamales on a steamer pot, cover them with some husk and cook them for about 45 minutes on low heat.

Pro Tips

Substitute the chicken breast for 4 cups of Oaxaca cheese for a vegetarian option. Alternatively use your favorite meat to fill them.